Name: Tangy Black Bean Dip
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 15 oz. can of black beans, drained and rinsed; 1 3/4 tbsp white vinegar; 1 tbsp olive oil; 2 tsp tomato paste; 2 garlic cloves, minced; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp cumin; 1/4 tsp chipotle powder; cilantro

Huzzah! I finally bought the new 2019 Joy of Cooking and have been pouring over the thousands of recipes it includes. It’s a phenomenal, all-encompassing cookbook and the first recipe I’ve tagged to make is this Tangy Black Bean Dip.

Every year we go to a Super Bowl party and I’m always looking for something different to take. This dip is unintentionally vegan and is so very delicious. The ‘tangy’ comes from the vinegar and then you have creamy black beans, spices, and top it off with cilantro. All my faves!

The difficulty level of Tangy Black Bean Dip is about 1 out of 10. Or really negative 1 out of 10, so all recipe cowards can definitely make this one. Get all of the ingredients, dump them in a food processor (or blender) and process for about a minute until smooth. Can’t get much easier!

You can adjust the seasonings and heat however you’d like. I only used half a jalapeno since it was huge and super hot. This dip is very versatile. Next time I’ll cut the vinegar by 1/2 teaspoon (already noted in the recipe) just because his Majesty said it was a little too tangy for him. I kind of like it that way.

Pita chips or tortilla chips are best with this dip. I tried some of the new Ritz Cracker chips with it and they’re a little too sweet for the savory dip flavor. I’m looking forward to taking this lip-smacking Tangy Black Bean Dip to our big Super Bowl party!

Tangy Black Bean Dip

Yield: 1 Cup

Prep Time: 15 minutes

Total Time: 15 minutes

Slightly adapted from the new Joy of Cooking (2019) cookbook. Creamy, spicy and delicious.

Ingredients

15 oz. can of black beans, drained and rinsed
1 3/4 tbsp white vinegar
1 tbsp olive oil
2 tsp tomato paste
2 garlic cloves, minced
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp chipotle powder
cilantro

Instructions

Put all of the ingredients except the cilantro in a food processor and blend until smooth, about 1 minute. Scrape down the sides of the bowl and process for a few seconds more.
Sprinkle with chopped cilantro, or have a little cup of chopped cilantro beside the dip when serving.
Store in the refrigerator with plastic wrap before you serve it, or if you have leftovers. Serve with pita chips or tortilla chips.

Notes

Tips and Stuff:

If you have cilantro haters, just put it beside the dip when serving. It's really better with the cilantro, I think.

Nutrition Information:

Yield: 10 Serving Size: 1 serving
Amount Per Serving: Calories: 71Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 120mgCarbohydrates: 11gFiber: 4gSugar: 0gProtein: 4g

Nutrition Values are Approximate

This is one of my Fall favorites – Crockpot Chicken with Black Beans and Corn, spiced up with salsa and a little chili powder. It’s so very easy to put together and leave cooking while you do your running around.

Also, you can use the leftovers (which get better each day) for different dishes. Here we made creamy Yukon Gold mashed potatoes with the chicken and sauce poured over the top. So, so good!

You throw frozen (yes, frozen) chicken breasts into the crockpot, along with a can of drained black beans and drained corn, then top with your favorite salsa and a teaspoon or so of chili powder. Leave it on high for 3 1/2 to 4 hours, depending on your crockpot, thicken the sauce a bit, and you end up with tender chicken in a delicious spicy sauce.

For the next meal, we shredded the chicken and had it along with fresh tortillas, a little sour cream, and a few pickled jalapenos to create great soft tacos.

For Sunday dinner, we stirred the shredded chicken back into the sauce, added a cup or so of water and warmed it up. We swirled a little sour cream into it and it was a delicious and satisfying chicken stew.

Incredibly easy, fairly healthy ingredients, and a great dish to use over and over in different ways!

Crockpot Chicken with Black Beans and Corn

Yield: 6 - 8

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

Quick, easy, and delicious hearty chicken dish.

Ingredients

2-3 frozen, , boneless chicken breasts
1, 15 oz can black beans, , drained
1, 15 oz can corn, , drained
1, 16 oz jar of your favorite salsa
1 heaping tsp. chili powder
salt to taste

Instructions

Place frozen chicken breasts in the crockpot and pour the black beans and corn on top.
Stir in the chili powder and turn the crockpot on high.
Cook for 3 1/2 to 4 hours on High. Salt to taste. Serve with creamy mashed potatoes, noodles or rice. (See notes under Tips and Stuff for other ideas.)

Notes

Tips and Stuff:

I used two fairly large chicken breasts for this batch.

At the end of 3 1/2 hours, I took the lid off, ladled about half a cup of sauce into a bowl and stirred in 2 tblsp. of flour until smooth. Poured the floured sauce back into the crockpot, stirred, and let it simmer on high for about 15 minutes to thicken the sauce.

The chicken is really good shredded with a fork.

Next time I might throw in a can of green chile's or maybe even a can of hominy. It's very versatile.

To serve leftovers as a stew, add a cup or two of water and heat in microwave or on the stove. Serve with a dollop of sour cream on top.

Nutrition Information:

Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 234Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 1109mgCarbohydrates: 27gFiber: 8gSugar: 6gProtein: 26g

Nutrition Values are Approximate